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[–] 20 points 2 years ago* (last edited 2 years ago)

Soft cheese = stringy melt

Young/semi-firm cheese = creamy melt

Aged/hard cheeses = no/difficult to melt

Exceptions: halloumi and paneer will sear like meat and not melt

Pecorino and parmesan can be melted but will precipitate out of sauces if they are brought above 180 f (82.2 c)

An article on the science of cheese melting for the curious

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